Bassano White Asparagus

The story

What you're tasting

The "White Pearl" of the Veneto, a thick, tender asparagus grown entirely underground to prevent photosynthesis.

Legend says a hailstorm in the 1500s destroyed the asparagus crop in Bassano del Grappa. Farmers ate the part that was still underground and discovered it was sweeter and more tender. It became a delicacy of the Venetian nobility.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Delicate, sweet, and completely non-fibrous. It lacks the grassy bitterness of green asparagus, offering a subtle, nutty flavor.
Season: Spring
Keep it: Wrap the base of the stalks in a damp paper towel and store in the refrigerator. They are very delicate and should be eaten as soon as possible.

The making

How it's made

Grown in the sandy soils along the Brenta River. The spears are kept completely covered by soil mounds ("baulature") and harvested by hand using a special gouge ("sgorbia") before they break the surface. They must be pure white.

White asparagus is a delicacy in the Veneto, celebrated with festivals in Bassano del Grappa. It is traditionally eaten with hard-boiled eggs and olive oil, a dish known as 'Asparagi e Uova'.

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